Restaurant & Bar
The &flora is led by Creative Head Chef Parvin Razavi, whose approach to nutrition, preference for oriental spices, and passionate dedication have given birth to a unique culinary style.
Open-minded kitchen in the heart of Vienna
Diversity and equality of all people is particularly important here, after all, food is something that has always brought people together. Next to the hotel’s philosophy, our dishes will also leave you with a pleasant feeling: The colorful and light cuisine is mostly vegetarian or vegan, sees meat as a side dish and always keeps an eye on the ecological aspect.
Meat
is a
side dish
&flora
signature dishes.
Parvin has a passion for certain dishes and ingredients – and these should be savored.
On the one hand, many dishes revolve around the egg in many different variations. On the other hand, exciting combinations such as celery-miso-orange-grapefruit-pomegranate, different Labneh creations with turnip-fig or pumpkin-pomegranate-hazelnut-salsa and tartar – also meatless if you’d like. In line with the open-minded spirit, we don’t offer a traditional breakfast, but we’ll always have a nutritious muesli or porridge ready for you!
Parvin Razavi was named Gault&Millau’s “Newcomer of the Year 2023”. Learn more about her creativity and innovative power in the kitchen.
Food & Drinks
Current dishes and drinks for downloading,
browsing and inspiration.
Opening Hours
Mon. : 7:00 a.m. – 4:00 p.m
Breakfast buffet 10:30 a.m., business lunch 12:00 p.m. – 2:30 p.m.
Tues. to Fri. : 7:30 a.m. – 12:00 p.m.
Breakfast buffet until 10:30 a.m. & business lunch 12:00 p.m. – 2:30 p.m., dinner from 5:30 p.m., snacks non-stop until 5:30 p.m.
Sat. / Sun. / Holiday : 7:30 a.m. – 4:00 p.m.
À la carte breakfast & lunch until 2:30 p.m.
& thinking about tomorrow.
Here food is not only prepared with passion, but with a great deal of conviction: “from root to leaf” is an important principle, as every part of fruit and vegetable is used to enhance flavor. More taste and less waste is our motto. A great combination, right?
As for our wine, we focus on natural wines with our carefully curated wine list, supplemented by a constantly changing selection of familiar and exciting new classics.
&flora has a special view on food. We grow some of it in our own garden on the hotel roof – the whole team tends to our assortment of flowers, herbs and vegetables. But it doesn’t stop there. Our basic principle is that all parts are used and (almost) nothing is thrown away. Roots, stalks and leaves are used just the same as the rest of our vegetables.
High-end produce is delivered from regional businesses, so we always know where the food comes from. The motto is farm-to-table: from the producer to the table as quickly as possible. That’s why &flora serves bread and pastries from Öfferl, Jumi cheese, coffee from Süssmund, old vegetable varieties from Dirndln am Feld and Krautwerk, fish from Oberwasser, vegetables from Blün and Grünzeug vom Feld, eggs from Biohof Riedl, X.O. Beef or Trumer Beer. The idea of sustainability extends not only from the kitchen to the roof, but also involves our façade: covered with plants, it creates a better microclimate in the urban surroundings.
